Carrot and coriander soup

The British café classic for a reason: sweet carrots, a warm hint of ground coriander and a fresh handful of the leaves. Cheap, quick and freezes beautifully.

Ingredients

• 15 ml Olive oil
• 1 Onions, chopped
• 700 g Carrots, peeled and sliced
• 150 g Potatoes, peeled and diced
• 3 g Ground coriander
• 1 Vegetable stock cubes, made up with 1 litre hot water
• 20 g Fresh coriander, chopped
• 1 g Salt
• 1 g Black pepper

Method

1. Fry the onion in the oil over a medium heat for 5 minutes until soft. Stir in the ground coriander for a minute.
2. Add the carrots, potato and stock. Bring to the boil, then simmer for 20–25 minutes until the carrots are very soft.
3. Blend until smooth, season to taste and stir in most of the fresh coriander. Scatter the rest on top to serve.